Thursday, December 31, 2015

Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

Dinner Tonight: Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage



Well a Happy New Year to everyone, have a safe one tonight! Cool, Cloudy, and Windy here today,
all day! Had a Poached Egg on a Healthy Life Whole Grain English Muffin, and my morning cup of
Bigelow Decaf Green Tea. Finished up some laundry for mom and some light house cleaning. After that I went to the bank and stopped in neighboring Fairfield, Ohio along Route 4 and paid homage to a passing Funeral procession. A young Firefighter lost his life while fighting a fire in Hamilton, Ohio and the Funeral was today. Fire Fighters from all across the Country and some from overseas were in for the Funeral. Very sad way to end 2015, my prayers go out to his family and friends. Not much going on when I got back home. For dinner tonight Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage.
 



Seen this recipe sometime back in an email update from local blogger, My Adventures in Dinner
Time, and couldn’t wait to give it a try! Cast Iron Skillet Pizza, it uses my favorite piece of cookware (Cast Iron Skillet) and it’s making one of my favorite foods Pizza. In her recipe she made her own dough for the Pizza Pie. I do not have a very good baking history using yeast, I’m down right terrible! So I just always use Pillsbury Classic Pizza Crust when making this. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Using a medium size Skillet, I fried the Jennie – O Turkey Ground Breakfast Sausage ahead of time. When that was done I drained what little grease there was and put the Sausage in a small bowl, and set aside.



I preheated the oven at 425 degrees. I then took out a large Cast Iron Skillet, spraying it with Pam
Ready for the oven...
Cooking Spray w/ Olive Oil and added a tablespoon of Extra Virgin Olive Oil. Got the tube of Pillsbury Pizza Crust from the fridge and removed it from the packaging. I then got a flour board out and added a little bit of flour and Cornmeal to it. I then took the Pizza Dough on it and formed a ball with it. Sprinkled on some Cornmeal, not a lot, and rolled it half way out. i didn’t fully roll it out because I wanted to add it to Cast Iron Skillet and work it out by hand, fully covering the bottom of the Skillet. I flipped the Dough Crust one time, that way I had a light coating of the Olive Oil on both sides. I then added my toppings; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Reduced Fat Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Slid that baby into the oven and waited for it to get done! Baked it a total of about 11 minutes.



 It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this
...and done!
makes on delicious Pizza. As all Pizzas you decide what toppings you want to use. It's my family's favorite Pizza Recipe, thanks to Amanda of My Adventures in Dinner Time! I’ve left the link and original recipe below. When you get a chance check out her blog, full of tips and recipes. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.










CAST IRON SKILLET PIZZA:

INGREDIENTS

2 1/2 cups bread flour
1/2 tsp dry active yeast
1 cup + 3 Tbsp warm water
2 tsp olive oil, plus more to coat pan
Pizza sauce
Cheese
Toppings
Fresh basil, minced (optional garnish)


DIRECTIONS

* Combine flour, yeast, salt, oil, and warm water in a large bowl. Using a wooden spoon, mix until no dry flour remains. Make sure the bowl is nice and large to accommodate for rising.
* Cover bowl tightly with plastic wrap and let sit on a counter for 8-24 hours. Dough will rise quite a bit.
* Once fully rested, sprinkle top of dough with flour and turn out onto a well floured surface.
* Divide dough into 2 portions, shape each into a ball/disk… tucking dough under itself to form a tight ball.
* If desired, place one of the balls in a Ziploc bag for freezing.
* Pour some oil (a couple of tablespoons) in the bottom of the cast iron pan, place ball of dough in pan, turning to coat in the oil.
* Using your hand, push the dough around to spread the oil in the pan.
* Cover tightly with plastic wrap and let rest for 2 hours.
* Preheat oven to 550 degrees (or as high as your oven goes)
* Once dough has rested, it should have settled and puffed to fill the pan. Use your fingers to push the dough into all edges of the pan and remove large air bubbles.
* Lift up edges of the dough to eliminate any air pockets on the bottom of the dough.
* Top the dough with your pizza sauce, cheese and any desired toppings or seasonings. Drizzle with olive oil.
* Place skillet in oven and bake for 12-15 minutes. The top should be bubbly and golden brown.
* Use a spatula to lift the edge of the pizza and check to see if the bottom is nice and golden brown and crisp. If you’d like it crispier, place on a stove top burner over medium heat for a couple of minutes.
* Sprinkle pizza with grated Parmesan cheese and/or fresh basil. Slice into pieces and serve hot.

http://www.thechunkychef.com/

Condiment of the Week - Chimichurri

Chimichurri (Spanish pronunciation: [tʃimiˈtʃuri]) or chimmichurri is a green sauce used for grilled
Chimichurri
meat, originally from the Rio de la Plata, Argentina. It is made of finely-chopped parsley, minced garlic, olive oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.








The origin of the name of the sauce is unclear. There are various stories explaining the name as a corruption of English words, most commonly the name 'Jimmy Curry' or 'Jimmy McCurry'. But there is no contemporary documentation of any of these stories.

Another theory for the name of the sauce comes from the Basque settlers that arrived in Argentina as early as the 19th century. According to this theory, the name of the sauce comes from the Basque term tximitxurri, loosely translated as "a mixture of several things in no particular order".




Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, Red Chili Flakes, and white or red wine vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water. Variants may replace the parsley with herbs such as coriander (cilantro) and culantro.




30-Minute, Low-Calorie Pasta Recipes

From the EatingWell website it's 30-Minute, Low-Calorie Pasta Recipes. Comfort food Pasta recipes that includes; Spaghetti with Quick Meat Sauce or other pasta recipes, such as No-Bake Macaroni & Cheese or Creamy Hamburger Noodle Casserole, all for 350 calories or less. You can find all these delicious recipes all on the EatingWell website.     http://www.eatingwell.com/

30-Minute, Low-Calorie Pasta Recipes

Quick, low-calorie pasta recipes for 350 calories or less.
Pasta is a favorite comfort food in any season─and it’s cheap and quick to prepare. Our healthy pasta dinners are an easy way to make a low-calorie dinner in 30 minutes or less. We love whole-wheat pasta for its extra fiber and nutrients, as well as its nutty flavor, and we pair it with lean proteins and fiber-rich vegetables for a balanced meal. Try one of our healthy pasta recipes like Spaghetti with Quick Meat Sauce or other pasta recipes, such as No-Bake Macaroni & Cheese or Creamy Hamburger Noodle Casserole, all for 350 calories or less.



Spaghetti with Quick Meat Sauce
Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.....


Beef Chow Fun
Brown sugar added to black bean-garlic sauce is what gives this stir-fry its unmistakable Chinese takeout flavor. The recipe for beef chow fun works equally well with tofu for a vegetarian meal or boneless, skinless chicken breast. Serve with sliced cucumbers tossed with rice vinegar, sesame seeds and a pinch of salt.......


Peanut Noodles with Shredded Chicken & Vegetables
If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.....



* Click the link below to get all the 30-Minute, Low-Calorie Pasta Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/30_minute_low_calorie_pasta_recipes

Kitchen Hint of the Day!

Eating healthier in 2016......

Prepared seasonings can have high salt content and increase your risk for high blood pressure. Replace salt with herbs and spices or some of the salt-free seasoning mixes. Use lemon juice, citrus zest or hot chilies to add flavor.

Wednesday, December 30, 2015

Jumbo Butterfly Shrimp w/ Mac and Cheese

Dinner Tonight: Jumbo Butterfly Shrimp w/ Mac and Cheese






Started my day off with a Healthy Life English Muffin topped with some Smucker's Sugar Free
Blackberry Jam and a cup of Bigelow Decaf Green Tea! Love that hot cup of Tea to start the day. After breakfast I headed up to Kroger for a few items, stopped by the bank, and back home. Another one of those cloudy and cool days out. It is Winter but these mild weather has us spoiled! Back home ran the vacuum and dusted, For dinner tonight it's Jumbo Butterfly Shrimp w/ Mac and Cheese.






We've been using the frozen Kroger Jumbo Butterfly Shrimp for a while now and really like them!
Huge bag for some huge Shrimp. So it's Shrimp tonight. Easy to prepare I just preheated the oven to 450 degrees. Grabbed a large baking sheet, lined it with foil and sprayed it with Pam Cooking Spray. When the oven was ready I baked the Shrimp for 12 minutes, turning them over after 6 minutes. Let cool for a couple of minutes and serve. These were fantastic, really nice size Shrimp and lightly breaded to give a nice crunch but not too much to make it mushy as some breading. Great product to have in the freezer. Served them with Heinz Seafood Cocktail Sauce for dipping.





Then for a side I microwaved Stouffer’s Classic Mac & Cheese Mac Cup. Frozen individual Mac
Cups, just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Nice size, excellent Cheesy Mac. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.












Kroger Jumbo Butterfly Shrimp

Nutrition Facts
Kroger – Crunchy Jumbo Butterfly Shrimp
Servings: 1

Calories 210 Sodium 400 mg
Total Fat 12 g Potassium 55 mg
Saturated 1 g Total Carbs 19 g
Polyunsaturated 4 g Dietary Fiber 1 g
Monounsaturated 7 g Sugars 1 g
Trans 0 g Protein 7 g
Cholesterol 40 mg













Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt

DESCRIPTION
Our creamy Greek frozen yogurt with a dark, decadent fudge swirl is an irresistible 100-calorie treat that you can feel good about not resisting.

OVERVIEW
PRODUCT LINE
Greek Frozen Yogurt
CUISINE
Classic
NUTRITION FACTS
Calories: Under 300
Fat: Under 5g
Sodium: Under 500mg
Carbohydrates: Under 45g

NUTRITION FACTS PER SERVING
CALORIES100
FAT2g
FIBER1g
PROTEIN4g
SODIUM45mg
CARBOHYDRATES17g

http://www.healthychoice.com/products/greek-frozen-yogurt/dark-fudge-swirl-greek-frozen-yogurt

Wild Idea Buffalo Recipe of the Week - Layered Nachos

For this week's Wild Idea Buffalo Recipe of the Week, Layered Nachos. You can find this recipe on the Wild Idea Buffalo website (http://wildideabuffalo.com/) and you can purchase any of the delicious and healthy cuts of Buffalo. It's my favorite by far!

Layered Nachos

This layered meaty, cheesy concoction, loaded with veggies, is irresistible. I like to make this dish using the shank meat from my homemade stock recipe, but it could also be made with leftover braised chuck roast, or with ground meat. (Serves 4)


Ingredients:

Buffalo Shank meat from the Buffalo Stock recipe. I usually get about 1½ pounds of meat.
1 - tablespoon olive oil
2 - teaspoons chili powder
2 - teaspoons cumin
1½ - teaspoons salt
1 - teaspoon black pepper
1 - teaspoon garlic powder
1 - teaspoon oregano
1 - teaspoon smoked paprika
½ - teaspoon coriander
8 - ounces Colby cheese, shredded
1 - can black beans, rinsed & drained
1 - cup chopped tomatoes
1 - bell pepper, diced
3 - green onions, diced
1 - avocado, chopped, reserve a little for garnish
½ - cup chopped cilantro leaves, reserve a little for garnish
Corn Chips, thicker style
Lime wedges

Preparation:

1 - In sauté pan over medium high heat, heat oil. Add shredded shank meat and all of the spices,
stirring to incorporate. Bring to full heat.
2 - Remove pan from heat, cover the meat, and set aside.
3 - Pre-heat oven to 400°.
4 - Shred your cheese and prep all of your vegetables.
5 - On 4 oven safe plates, arrange a layer of corn chips. Top chips with 1/3 of meat, and other ingredients divided between the 4 plates. Repeat layer two more times.
6 - Place prepared nachos in the oven for about 10 minutes or until the cheese is melted.
7 - Remove the nachos from the oven and place on a heat resistant surface, and allow nachos to cool slightly before serving.
8 - Top with reserved avocado and cilantro and serve with fresh lime wedges and desired condiments.

http://wildideabuffalo.com/blogs/recipes/54142529-layered-nachos

30-Minute Low-Calorie Soups

From the EatingWell website it's 30-Minute Low-Calorie Soups. Low Calorie Soup Recipes that includes black bean soup, seafood chowder, chicken soup or gazpacho. Don't miss out on these delicious, healthy and satisfying Soup Recipes and Ideas. It can all e found on the EatingWell website.    http://www.eatingwell.com/

30-Minute Low-Calorie Soups

Quick soups and quick stews to help you slim down.
Soup is satisfying when you’re on a diet, especially as the weather turns cooler. Even better, soup can help you slim down: studies show that soup makes you feel fuller and more satiated than other types of food. Researchers think that it may have to do with the high water content. Also, when soup is piping hot we eat it more slowly and that gives us time to notice when we feel full. Try one of these quick, super-satisfying, healthy soup recipes tonight, such as black bean soup, seafood chowder, chicken soup or gazpacho.



Sweet & Sour Beef-Cabbage Soup
This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage—ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage......


Japanese Chicken-Scallion Rice Bowl
Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar - for a less traditional taste, you could reduce or even omit the sugar.......


Ribollita Soup
Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan.......



* Click the link below to get all the 30-Minute Low-Calorie Soups

http://www.eatingwell.com/recipes_menus/recipe_slideshows/30_minute_low_calorie_soups

Kitchen Hint of the Day!

When baking cakes and cookies, the ingredients should always be at room temperature. For pastry, it is just the opposite-the ingredients should be cold.

Tuesday, December 29, 2015

Leftovers: Turkey Panini w/ Mashed Potatoes and Italian Cut Green Beans

Dinner Tonight: Leftovers - Turkey Panini w/ Mashed Potatoes and Italian Cut Green Beans






The heavy rains have finally let up, a lot of flooding around the area. Cloudy and cool out today, in the 40's. For breakfast this morning a fried up a package of Thin Cut Breakfast Pork Chops for everyone. Served them with Scrambled Eggs and Whole Wheat Toast. I ran a couple of errands for Mom and back home. I was all caught up on everything so there's not a lot going on here today. For dinner tonight It was leftovers! I prepared a Turkey Panini w/ Mashed Potatoes and Italian Cut Green Beans.




Sometimes there's nothing better than leftovers! And in this case it's hard to beat. I had prepared a Jennie - O OVEN READY™ Boneless Turkey Breast along with some Bob Evan's Mashed Potatoes and Allens Italian Cut Green Beans. Which will be my dinner tonight.



I took some slices of the leftover Turkey Breast, which turned out to be one the best Turkey Breasts
we've had, and I made a Panini Sandwich with it. So I got the Panini Press out, sprayed a very light coat of Pam Spray on it. As it was heating I made my sandwich. I used Healthy Life Whole Grain Bread, 2 slices of Sargento Ultra Thin Swiss Cheese, Kraft Reduced Fat Mayo with Olive Oil, and the sliced Turkey. With the sandwich made and the press heated I added the sandwich to the press and shut the lid. I heated it for about 5 minutes until the Cheese was melted and the sandwich heated through. Yum, what a sandwich! The Jennie - O Turkey is just so flavorful and moist, add the Swiss Cheese and Mayo and it was perfect!





For the leftover Bob Evan's Mashed Potatoes and Allens Italian Cut Green Beans, I put each into a
bowl and reheated them in the microwave. The Beans took about 45 seconds and the Mashed Potatoes took about 1 minute and 15 seconds. Both came out just as good the second time around! As I said, Sometimes there's nothing better than leftovers!  For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.









Jennie – O OVEN READY™ Boneless Skinless Turkey Breast

Get all the great benefits of Oven Ready™ in a smaller-sized boneless and skinless turkey breast; this delicious home-cooked turkey breast is the perfect dinner to serve year-round.Goes directly from your freezer to your oven with no thawing.

Product Features:
* Gluten Free
* The Biggest Loser® product
* Preseasoned
* Comes sealed in our Fool-Proof® cooking bag
* With Gravy Packet (contains gluten)

Cooking Instructions:

OVEN COOKING METHOD:
Preheat oven to 375 °F.
Remove frozen turkey from white outer package.
Do not remove turkey from FOOL PROOF. cooking bag.
Place in a roasting pan with at least 2″ high sides.
Note – Do not increase oven temperature, cooking bag may melt at higher temperatures.
Cut three 1/2 inch slits in top of FOOL PROOF. cooking bag.
Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
Roast the turkey until a meat thermometer reaches 170°F.

Note – Meat temperature increases rapidly during last hour of cooking.
Let turkey rest 10 minutes, cut open top of oven bag.
Watch out for hot steam and juices.
Heat gravy as directed on pouch.

APPROXIMATE OVEN ROASTING TIMES IN 375°F. OVEN TEMPERATURE:
2 – 3 lbs 2-1/2 to 3 hours.

Nutritional Information
Serving Size 112 g
Total Carbohydrates 1 g
Calories 100 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 23 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 2%
Sodium 460 mg Calcium 0%


Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

http://www.jennieo.com/products/113-OVEN-READY%E2%84%A2-Boneless-Skinless-Turkey-Breast    

Quick Low-Calorie Chicken Recipes

To help you eating healthier in 2016, from the EatingWell website it's Quick Low-Calorie Chicken Recipes. You can find a wide variety of delicious and healthy recipes at the EatingWell web site (http://www.eatingwell.com/).


Quick Low-Calorie Chicken Recipes

Healthy, quick chicken recipes in 30 minutes or less.
Chicken is the perfect lean protein to pair with whole grains and fresh vegetables or add to a hearty salad for a satisfying dinner. Our low-calorie chicken recipes for chicken pasta, chicken tenders, chicken soup, chicken salad and more quick chicken recipes are full of flavor and quick to prepare. Get a healthy, low-calorie dinner on the table in under 30 minutes with these healthy chicken dinners.


Seared Chicken with Apricot Sauce
Fresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that's delicious on chicken. We pound the chicken thin so that it cooks in just a couple of minutes. Let this basic recipe inspire you to create your own variations. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with: Quinoa or brown rice and sautéed spinach........


Chicken Sausage with Potatoes & Sauerkraut
Here’s our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Serve with roasted carrots and some mustard to spread on the sausage.....


Creamy Cajun Chicken Pasta
This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans.......



Click the link below to get all the Quick Low-Calorie Chicken Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_chicken_recipes

Diabetic Dish of the Week - Peachy Vanilla Smoothie

For this week's Diabetic Dish of the Week it's a Smoothie, a Peachy Vanilla Smoothie. Peaches, Skim Milk, and Greek Yogurt are 3 of the ingredients you'll be using. It's 110 calories and 19 net carbs.

Peachy Vanilla Smoothie

Ingredients:

1 Medium Peach, peeled and pitted
3/4 Cup Fat-Free Skim Milk
1/2 Cup Crushed Ice
1/4 Cup Plain Nonfatb Greek Yogurt
1 Tablespoon Sugar or 1/2 Tablespoon Splenda
1/4 Teaspoon Vanilla

Directions:

1 - Combine Peach, Milk, Ice, Greek Yogurt, Sugar, and Vanilla in a blender; blend until smooth.
2 - Pour into 2 glasses and serve immediately.

Makes 2 Servings

Nutrition
Calories 110, Total Fat 0g, Protein 6g, Carbs 20g, Cholesterol 0, Fiber 1g, Sodium 120mg

Kitchen Hint of the Day!

Rinse a measuring cup in hot water before using syrup, oil, etc. Then it will pour out clean and not stick to cup.

Monday, December 28, 2015

Jennie – O OVEN READY™ Boneless Skinless Turkey Breast w/ Mashed Potatoes, Italian Cut Beans, and Baked French Bread

Dinner Tonight: Jennie – O OVEN READY™ Boneless Skinless Turkey Breast w/ Mashed Potatoes, Italian Cut Beans, and Baked French Bread






Made a Ham, Egg White, Whole Grain English muffin Breakfast Sandwich this morning to start my day off. Outside it's another rainy, gloomy, cold windy day out. Sure would like to see the sun for an entire day. So since it's not a good day to be out I used the time inside to give my Hoveround Mobility Chair a good cleaning. Took parts off so I could clean the entire chair. Did some light cleaning after that. For dinner tonight I prepared a Jennie – O OVEN READY™ Boneless Skinless Turkey Breast w/ Mashed Potatoes, Italian Cut Beans, and Baked French Bread.





I used the Jennie – O Oven Ready Skinless Boneless Turkey Breast that Jennie - O had sent me just
before Christmas, as a member of their Switch Club. Such an easy way to have a moist and fantastic tasting Turkey, along with little clean-up! Comes in a Jennie O turkey Breast Oven Ready Bag, that you bake at 375 degrees for about 2 to 3 hour until it reads 170 degrees. It also now has a pop up inserted in the breast that pops up when done. The Turkey comes out moist, juicy and delicious, with an excellent flavor! So cooking usually for just myself and my parents, it’s just the right size (2-3 lbs.). Enough leftover for some great Turkey Sandwiches for lunch the next day or so!






For one side I made some of my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Just microwave for 6 minutes and serve. Just as good as homemade, if not better. Then for another side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. Just season with a bit of Sea Salt and it’s ready! I could have Beans every day and never get tired of having them.







Finally I baked a loaf of Pillsbury French Bread, family's favorite baked bread. For dessert later a
Skinny Cow Chocolate Truffle Ice Cream Bar.













Jennie – O OVEN READY™ Boneless Skinless Turkey Breast

Get all the great benefits of Oven Ready™ in a smaller-sized boneless and skinless turkey breast; this delicious home-cooked turkey breast is the perfect dinner to serve year-round.Goes directly from your freezer to your oven with no thawing.

Product Features:
* Gluten Free
* The Biggest Loser® product
* Preseasoned
* Comes sealed in our Fool-Proof® cooking bag
* With Gravy Packet (contains gluten)

Cooking Instructions:

OVEN COOKING METHOD:
Preheat oven to 375 °F.
Remove frozen turkey from white outer package.
Do not remove turkey from FOOL PROOF. cooking bag.
Place in a roasting pan with at least 2″ high sides.
Note – Do not increase oven temperature, cooking bag may melt at higher temperatures.
Cut three 1/2 inch slits in top of FOOL PROOF. cooking bag.
Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
Roast the turkey until a meat thermometer reaches 170°F.

Note – Meat temperature increases rapidly during last hour of cooking.
Let turkey rest 10 minutes, cut open top of oven bag.
Watch out for hot steam and juices.
Heat gravy as directed on pouch.


APPROXIMATE OVEN ROASTING TIMES IN 375°F. OVEN TEMPERATURE:
2 – 3 lbs 2-1/2 to 3 hours.

 Nutritional Information
Serving Size 112 g
Total Carbohydrates 1 g
Calories 100 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 23 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 2%
Sodium 460 mg Calcium 0%

Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

http://www.jennieo.com/products/113-OVEN-READY%E2%84%A2-Boneless-Skinless-Turkey-Breast

Savory Crescent Turkey Squares

Here's a great idea for that Turkey that's leftover from the Holidays, Savory Crescent Turkey Squares. You can prepare it by using leftover Jennie - O Turkey or by using the  JENNIE-O® Turkey Breast Roast. Find this recipe at the Jennie - O website (http://www.jennieo.com/)  along with all the other healthy and delicious recipes!

Savory Crescent Turkey Squares

Ingredients
1 (3-ounce) package cream cheese, softened
3 tablespoons butter, divided, softened
2 cups cubed JENNIE-O® Turkey Breast Roast
2 tablespoons milk
1 tablespoon chopped onion
¼ teaspoon salt
⅛ teaspoon black pepper
1 (8-ounce) can refrigerated crescent roll dough
½ cup seasoned croutons, crushed
Directions
1 - Heat oven to 350°F.

2 - In bowl, combine cream cheese and 2 tablespoons butter. Stir until smooth. Add turkey, milk, onion, salt and pepper; mix together.

3 - Separate dough into 4 rectangles, sealing perforations. Spoon turkey mixture on one end of rectangle. Fold other end of dough over filling. Seal edges with fork. Place on baking pan. Brush tops with 1 tablespoon melted butter. Sprinkle with crushed croutons.

4 - Bake 20 to 25 minutes or until golden brown.

Nutritional Information
Calories 410 Fat 19g
Protein 35g Cholesterol 90mg
Carbohydrates 27g Sodium 960mg
Fiber 0g Saturated Fat 9g
Sugars 6g

http://www.jennieo.com/recipes/237-Savory-Crescent-Turkey-Squares

One of America's Favorites - Doughnuts

A doughnut or donut (/ˈdoʊnət/ or /ˈdoʊnʌt/; see spelling differences) is a type of fried dough
A glazed yeast-raised ring doughnut
confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. Doughnuts are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole, and often filled. Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. In addition to flour, doughnuts may also include such ingredients as water, leavening, eggs, milk, sugar, oil/shortening, natural flavors and/or artificial flavors.

The two most common types are the toroidal ring doughnut and the filled doughnut—which is injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Other shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Doughnut varieties are also divided into cake and risen type doughnuts.




Shapes
Rings
A variety of doughnuts
Ring doughnuts are formed by joining the ends of a long, skinny piece of dough into a ring or by
using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole from dough removed from the center. This smaller piece of dough can be cooked or added back to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough (batter) directly into the fryer.

There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts or made from a special type of cake batter. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but they have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 °C (374 °F) to 198 °C (388 °F), turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 °C (359 °F) to 190 °C (374 °F). Cake doughnuts typically weigh between 24 g and 28 g (0.85 oz to 0.99 oz), whereas yeast-raised doughnuts average 38 g (1.34 oz) and are generally larger, and taller (due to rising) when finished.

Topping
After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a glaze (icing). Cake doughnuts can also be glazed, or powdered with confectioner's sugar, or covered with cinnamon and granulated sugar. They are also often topped with cake frosting (top-side only) and sometimes sprinkled with coconut, chopped peanuts, or sprinkles (also called jimmies).

Holes
Doughnut holes are small, bite-sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts. Before long, doughnut sellers saw the opportunity to market "holes" as a novelty and many chains offer their own variety, some with their own brand names such as "Munchkins" from Dunkin' Donuts and "Timbits" from Tim Hortons.

Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut. Consequently, they are considerably smaller than a standard doughnut and tend to be spherical. Similar to standard doughnuts, doughnut holes may be topped with confections, such as glaze or powdered sugar.

Originally, most varieties of doughnut holes were derivatives of their ring doughnut (yeast-based dough or cake batter) counterparts. However, doughnut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter. This production method has allowed doughnut sellers to produce bite-sized versions of non-ring doughnuts, such as filled doughnuts, fritters and Dutchies.

Filled
The filled doughnut is a flattened sphere injected with fruit preserves, cream, custard, or other sweet fillings, and often dipped into powdered sugar or topped off with frosting. Common varieties include the Boston cream, coconut, key lime, and jelly.

Other shapes
Others include the fritter and the Dutchie, which are usually glazed. These have been available on Tim Hortons' doughnut menu since the chain's inception in 1964, and a 1991 Toronto Star report found out that these two were the chain's most popular type of fried dough in Canada.

There are many other specialized doughnut shapes such as old-fashioned, bars or Long Johns (a rectangular shape), or with the dough twisted around itself before cooking. In the northeast U.S., bars and twists are usually referred to as crullers. Another is the beignet, which is square-shaped, covered with powdered sugar.




Doughnuts have a disputed history. One theory suggests they were invented in North America by
Glazed doughnuts rolling on a conveyor belt 
Dutch settlers, and in the 19th century, doughnuts were sometimes referred to as one kind of oliekoek (a Dutch word literally meaning "oil cake"), a "sweetened cake fried in fat."

Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper box, and to have later taught the technique to his mother. Smithsonian Magazine states that his mother, Elizabeth Gregory, "made a wicked deep-fried dough that cleverly used her son's spice cargo of nutmeg and cinnamon, along with lemon rind," and "put hazelnuts or walnuts in the center, where the dough might not cook through", and called the food 'doughnuts'.

According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes. By the mid-19th century, the doughnut looked and tasted like today’s doughnut, and was viewed as a thoroughly American food.

Another theory on their origin came to light in 2013, appearing to predate all previous claims, when a recipe for "dow nuts" was found in a book of recipes and domestic tips written in 1800 by the wife of Baron Thomas Dimsdale, the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions of a local delicacy, the "Hertfordshire nut".



National Doughnut Day, also known as National Donut Day, celebrated in the United States of America, is on the first Friday of June each year, succeeding the Doughnut Day event created by The Salvation Army in 1938 to honor those of their members who served doughnuts to soldiers during World War I. About 250 Salvation Army volunteers went to France. Because of the difficulties of providing freshly baked goods from huts established in abandoned buildings near the front lines, the two Salvation Army volunteers (Ensign Margaret Sheldon and Adjutant Helen Purviance) came up with the idea of providing doughnuts. These are reported to have been an "instant hit", and "soon many soldiers were visiting The Salvation Army huts". Margaret Sheldon wrote of one busy day: "Today I made 22 pies, 300 doughnuts, 700 cups of coffee." Soon, the women who did this work became known by the servicemen as "Doughnut Dollies".



Frosted, glazed, powdered, Boston cream, coconut, sour cream, cinnamon, chocolate, and jelly are some of the varieties eaten in the United States and Canada. Sweetening, filling, and fancy toppings are now so common that plain doughnuts are now commonly labeled and sold as "old fashioned".

There are also potato doughnuts (sometimes referred to as spudnuts). Doughnuts are ubiquitous in the United States and can be found in most grocery stores, as well as in specialty doughnut shops.

A popular doughnut in Hawaii is the malasada. Malasadas were brought to the Hawaiian Islands by early Portuguese settlers, and are a variation on Portugal's filhós. They are small eggy balls of yeast dough deep-fried and coated in sugar.

Immigrants have brought various doughnut varieties to the United States. To celebrate Fat Tuesday in eastern Pennsylvania, churches sell a potato starch doughnut called a Fastnacht (or Fasnacht). The treats are so popular there that Fat Tuesday is often called Fastnacht Day. The Polish doughnut, the pączki, is popular in U.S. cities with large Polish communities such as Chicago, Milwaukee, and Detroit.

In regions of the country where apples are widely grown, especially the Northeast and Midwest states, cider doughnuts are a harvest season specialty, especially at orchards open to tourists, where they can be served fresh. Cider doughnuts are a cake doughnut with apple cider in the batter. The use of cider affects both the texture and flavor, resulting in a denser, moister product. They are often coated with either granulated or powdered sugar or cinnamon sugar.

In Southern Louisiana, a popular variety of the doughnut is the beignet, a fried, square doughnut served traditionally with powdered sugar. Perhaps the most famous purveyor of beignets is New Orleans restaurant Cafe Du Monde.

In Quebec, homemade doughnuts called beignes de Noël are traditional Christmas desserts.




Within the United States, the Providence metropolitan area was cited as having the most donut shops
Chocolate-frosted doughnut
per capita (25.3 doughnut shops per 100,000 people) as of January 13, 2010.

National Doughnut Day celebrates the doughnut's history and role in popular culture. There is a race in Staunton, Illinois, featuring doughnuts, called Tour de Donut.

In film, the doughnut has inspired Dora's Dunking Doughnuts (1933), The Doughnuts (1963) and Tour de Donut: Gluttons for Punishment. In video games, the doughnut has appeared in games like The Simpsons Game and Donut Dilemma. In the cartoon Mucha Lucha, there are four things that make up the code of mask wrestling: honor, family, tradition, and doughnuts. Also, in the popular television sitcom The Simpsons, Homer Simpson's love affair with doughnuts makes a prominent ongoing joke as well as the focal point of more than a few episodes. There is also a children's book Arnie the Doughnut and music albums The Doughnut in Granny's Greenhouse and Desert Doughnuts.

In several media, doughnuts are frequently presented as enjoyed by police officers during coffee break. This cliché has been parodied in the film Police Academy 4: Citizens on Patrol, where Officer Zed is instructing new recruits how to "properly" consume their doughnut with coffee. It is also parodied in the television series Twin Peaks, where the police station is always in large supply. In the video game Neuromancer there is a Donut World shop, where only policemen are allowed. During a city-wide "lockdown" after the Boston Marathon bombings, a handful of selected Dunkin' Donuts locations were ordered to remain open to serve police and first responders despite the closing of the vast majority of city businesses.




"Meatless Monday Recipe of the Week" - Baked Polenta with Provolone, Roasted Peppers and Mushrooms

This week's "Meatless Monday Recipe of the Week" is Baked Polenta with Provolone, Roasted Peppers and Mushrooms. It's off the CooksRecipes website (http://www.cooksrecipes.com/index.html) which has an incredible recipe selection for all cuisines. Peppers, Polenta, and Mushrooms make up this recipe. It can be used as the main dish or one delicious appetizer, enjoy!


Baked Polenta with Provolone, Roasted Peppers and Mushrooms

Baked Polenta with Provolone, Roasted Peppers and MushroomsVersatile and delicious served as is, or topped with marinara sauce, or other complementary sauce, this makes a wonderful meatless entrée, appetizer or side dish.

Recipe Ingredients:

Polenta:
8 cups water
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cups polenta
1/4 cup roasted red peppers, well dried and diced
1/4 cup Wisconsin Parmesan Cheese, grated
2 tablespoons butter
1 teaspoon red pepper flakes

Mushrooms:
1 tablespoon butter
4 cups (8 to 10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shiitake
1 teaspoons garlic, minced
1 cup heavy cream
1/2 cup parsley, minced
Salt and pepper

10 to 12 thin slices (8 ounces) Wisconsin Provolone Cheese

Cooking Directions:

1 - Preheat oven to 375°F (190°C).
2 -For Polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.
3 - For Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10 to 15 minutes.
4 - Butter 9 x 13-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices.
5 - Bake about 15 minutes or until cheese melts, browns slightly and casserole is hot.
6 - Let sit until the polenta sets and can be cut in servings (it will still be quite soft).
Makes 8 to 10 entrée servings; 24 appetizer servings.

http://www.cooksrecipes.com/mless/baked_polenta_with_provolone_roasted_peppers_and_mushrooms_recipe.html

Kitchen Hint of the Day!

A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.

Sunday, December 27, 2015

Sweet Italian Turkey Sausage w/ Baked Crinkle Fries

Dinner Tonight: Sweet Italian Turkey Sausage w/ Baked Crinkle Fries






For breakfast this morning I had a bowl of Cheerios Honey Nut Medley Crunch Whole Grain Oats. Outside today they predicted a 100% chance of rain, and they hit this forecast! It rained and rained and rained some more! So not much going on outside today. So I spent the better part of the afternoon cleaning the house; vacuum, dusting, cleaning out some living room and kitchen drawers. After that watching some NFL Football. For dinner tonight I prepared a Jennie – O Sweet Italian Turkey Sausage w/ Baked Crinkle Fries.





I used Jennie O Lean Sweet Italian Turkey Sausages. I pan fried it, using Pam w/ Olive Oil Cooking Spray and no oil needed. Heated the pan on medium and cooked a total of about 17 minutes, turning the Sausages occasionally. They fry up plump and brown, as always Jennie – O Products always have that fresh taste to them. The Sausages have 160 calories and 0 carbs per Sausage. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with French’s Spicy Brown Mustard.




For a side I baked some Ore Ida Crinkle Fries, served with a side of Hunt’s Ketchup. Also had a Diet Dr. Pepper to drink. For dessert later a Jello Sugar Free Dark Chocolate Mousse.








Jennie O Sweet Italian Turkey Sausage

* Lean Sweet Italian Turkey Sausage
* Lovers of sweet Italian sausage have found a perfect option

Product Features:
* Gluten Free
* 65% less fat than regular pork sausage

Cooking Instructions:
GRILL METHOD:
* Spray grill rack with nonstick cooking spray.
* Preheat grill over medium-high heat.
* Place dinner sausages on grill rack 4 inches from heat source.
* Grill approximately 16 to 18 minutes, turning occasionally.
* Always cook to well done, 165 °F. as measured by a meat thermometer.

STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place dinner sausage in hot skillet.
* Cook covered, turning occasionally, 17 – 19 minutes.
* Always cook to well-done, 165º F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.
* Learn how to safely handle turkey

Nutrition Facts
Jennie O – Sweet Italian Turkey Sausage Lean
Servings: 1
Calories 160 Sodium 670 mg
Total Fat 10 g Potassium 0 mg
Saturated 3 g Total Carbs 0 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 17 g
Cholesterol 60 mg

http://www.jennieo.com/products/76-Lean-Sweet-Italian-Turkey-Sausage

The Sunday Pizza - Beef Pizza Bagels

From the CooksRecipes website it's this week's The Sunday Pizza - Beef Pizza Bagels. Easy to prepare with just 5 ingredients; 4 plain bagels (halved), 1/2 pound cooked lean ground beef, 1/2 cup shredded mozzarella cheese, and 1/2 cup pizza or spaghetti sauce. You can find this recipe along with all their other great recipe selection on the CooksRecipes website!     http://www.cooksrecipes.com/index.html


Beef Pizza Bagels

Kids will love these ground beef and cheese pizza bagels.

Recipe Ingredients:

4 plain bagels, halved
1/2 pound cooked, lean ground beef
1/2 cup shredded mozzarella cheese
1/2 cup pizza or spaghetti sauce

Make These Great Holiday Brunch Recipes
Cooking Directions:

1 - Spread top of each bagel half with 1 tablespoon sauce. Top with approximately 3 tablespoons cooked ground beef. Sprinkle with 1 tablespoon cheese.
2 - Place bagels on cookie sheet sprayed with non-stick cooking spray.
3 - Bake in a preheated oven at 350°F (175°C) for 10 minutes or until cheese is melted and bagel is golden brown. (Or, place bagel in 400°F (205°C) toaster oven for 10 minutes.)
Makes 4 servings.

Tip: Especially for the kids - Ask mom or dad to cook an extra pound of lean ground beef ahead of time. After drippings are poured off, separate the ground beef into four plastic baggies and keep in the freezer. These can be taken out of the freezer, reheated in the microwave, and used in this recipe for a short cut.

http://www.cooksrecipes.com/appetizer/beef_pizza_bagels_recipe.html

Quick Low-Calorie Chicken Recipes

From the EatingWell website its Quick Low-Calorie Chicken Recipes. You can find Chicken recipes for Soups, Pastas, salads, and more! All quick to prepare and all low calorie. You can these and more healthy and delicious recipes on the EatingWell website!     http://www.eatingwell.com/


Quick Low-Calorie Chicken Recipes

Healthy, quick chicken recipes in 30 minutes or less.
Chicken is the perfect lean protein to pair with whole grains and fresh vegetables or add to a hearty salad for a satisfying dinner. Our low-calorie chicken recipes for chicken pasta, chicken tenders, chicken soup, chicken salad and more quick chicken recipes are full of flavor and quick to prepare. Get a healthy, low-calorie dinner on the table in under 30 minutes with these healthy chicken dinners.



Seared Chicken with Apricot Sauce
Fresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that's delicious on chicken. We pound the chicken thin so that it cooks in just a couple of minutes. Let this basic recipe inspire you to create your own variations. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with: Quinoa or brown rice and sautéed spinach.....



Chicken Sausage with Potatoes and Sauerkraut
Here’s our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Serve with roasted carrots and some mustard to spread on the sausage......


Creamy Cajun Chicken Pasta
This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans.....



* Click the link to get all the Quick Low-Calorie Chicken Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_chicken_recipes

Kitchen Hint of the Day!

Eat Healthy.....

Prepared seasonings can have high salt content and increase your risk for high blood pressure. Replace salt with herbs and spices or some of the salt-free seasoning mixes. Use lemon juice, citrus zest or hot chilies to add flavor.

Saturday, December 26, 2015

Sausage and Cheddar Grits with Fried Egg and Wheat Toast

Dinner/Breakfast Tonight: Sausage and Cheddar Grits with Fried Egg and Wheat Toast





Had a light Breakfast of a Healthy Life Whole Grain English Muffin topped with Smucker's
Sugarless Blackberry Jam. After that I needed a few items from the store so I headed up to Kroger, wanted to go before the rains moved back in. Back home did a couple of loads of laundry for Mom and tided up around the house. Not much going on after that. The rain started about noon and continued the rest of the day. It's a cool, gloomy, foggy, and rainy Saturday. For dinner tonight Breakfast! I prepared Sausage and Cheddar Grits with Fried Egg and Wheat Toast.





Came across the idea in the latest issue of Cooking Light. The original recipe and web link is at the end of the post. The original recipe makes 4 servings, I just made 1 serving. To make the dish I'll need; Sea Salt and Pepper, 1 packet of Kroger Brand Instant Butter Flavor Grits, 1 serving Jennie - O Turkey Ground Breakfast Sausage, Sargento Reduced Fat Cheddar Cheese, 1 Medium Egg.





To prepare the dish starting with the Grits; Just followed the easy instructions. Emptied the contents of 1 package of the Grits into a bowl. Then added a 1/2 cup of boiling water. Stir and served. Can't get much easier that that! The Grits were 100 calories, 1 fat gram, and 20 net carbs.



 On to preparing the Turkey Sausage. I used Jennie - O Turkey Ground Breakfast Sausage instead of Pork Sausage, cutting the calories, fat, and carbs. I used a medium size skillet that I sprayed with Pam Cooking Spray and heated on Medium Heat. When the skillet was heated I added 1 serving of the Ground Turkey Breakfast Sausage. Stirred it occasionally with a wooden spoon (to crumble any large pieces) until fully cooked, about 14 minutes. Removed the Sausage from pan with a slotted spoon and set aside. Left what little accumulated fat in pan. While I had the pan hot and sausage out I also made 3 Turkey Sausage Patties for my Breakfast tomorrow, just reheat and serve in the morning. Then took the Grits, still in the sauce pan, and stirred in the Cheese and cooked Turkey Sausage.




I then grabbed a couple of slices of Klosterman Wheat Bread and toasted them. Topped both slices with I Can't Believe It's Not Butter.



Returned the frying pan with fat to medium-high heat. Cracked the Egg into frying pan. Cooked until the white was set but yolk are still runny, about 3 minutes. Spooned the grits mixture into a bowl and topped with the egg.






 Served it with the Buttered Toast. One delicious Breakfast/Dinner! The Sausage and Cheese Grits
were incredible and topped with the Runny Sunnyside Up Egg just added to the flavor. Saved calories, fat, and carbs by using; Jennie - O Ground Turkey Breakfast Sausage, Sargento Reduced Fat Shredded Cheddar Cheese, Medium Size Egg over a Large Size Egg, and using Wheat Toast over White Bread Toast, and using I Can't Believed It's Not Butter over Butter without sacrificing any flavor.







Jennie - O Lean Mild Turkey Breakfast Sausage Roll
Breakfast Sausage Rolls contain less fat than regular pork sausage.

Product Features:
* Gluten Free
* 16-oz package (1 lbs)

Cooking Instructions:
SLICE:
* Remove casing and slice roll into 1/2 inch thick patties.

TO BAKE:
* Preheat oven to 400 °F.
* Spray shallow baking pan with nonstick cooking spray.
* Place patties in pan.
* Bake approximately 20 to 25 minutes.
* Always cook to well-done, 165º F. as measured by a meat thermometer.

STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place patties in hot skillet.
* Turn occasionally and cook approximately 15 to 17 minutes.
* Always cook to well-done, 165º F. as measured by a meat thermometer.

Nutritional Information
Serving Size 56 g Total Carbohydrates 0 g
Calories 110 Dietary Fiber 0 g
Calories From Fat 60 Sugars 0 g
Total Fat 6.0 g Protein 14 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 6%
Sodium 570 mg Calcium 2%

Ingredients
TURKEY, SEASONING (SALT, DEXTROSE, NATURAL FLAVOR, HYDROLYZED CORN PROTEIN, BHA, BHT, CITRIC ACID), ROSEMARY EXTRACT.

http://www.jennieo.com/products/84-Lean-Mild-Turkey-Breakfast-Sausage-Roll




Sausage and Cheddar Grits with Fried Eggs

Yield: 4 Servings
Ingredients

Salt and pepper
1/2 cup stone-ground grits (white or yellow)
8 ounces bulk pork breakfast sausage (7 to 8 links)
3 ounces sharp Cheddar, coarsely shredded (3/4 cup packed)
4 large eggs

Preparation

In a medium-size saucepan over high heat, bring 2 1/2 cups water to a boil. Add salt, reduce heat to medium and slowly whisk in grits. Cook, uncovered, stirring frequently, until grits are tender and thickened, about 20 minutes.
Using a sharp paring knife, cut off ends of sausage casings. Squeeze out sausage meat and discard casings. Cook sausage in a medium-size frying pan over medium-high heat, stirring occasionally with a wooden spoon (to crumble large pieces) until fully cooked, about 5 minutes. Remove sausage from pan with a slotted spoon and set aside. Leave accumulated fat in pan.
Remove grits from heat and stir in cheese and cooked sausage.
Return frying pan with fat to medium-high heat. Carefully crack eggs into frying pan one at a time. Cook until whites are set but yolks are still runny, about 3 minutes. (For firmer yolks, flip eggs and cook for 1 minute longer.) Spoon grits mixture onto individual plates and top each serving with an egg. Serve immediately.

Nutritional Information
Calories 317
Fat 19 g
Satfat 9 g
Protein 18 g
Carbohydrate 17 g
Fiber 1 g
Cholesterol 254 mg
Sodium 847 mg

http://www.myrecipes.com/quick-and-easy/5-ingredients-or-less/sausage-cheddar-grits-fried-eggs

Saturday's Chili - Baked Chili

This week's Saturday's Chili is Baked Chili. It's from one of my favorite recipe sites, CooksRecipes (http://www.cooksrecipes.com/index.html). It's Slow cooked Beef in a Tomato Base with Bell Peppers, Onions, Red Chili Peppers, and a load of great Spices! And Baked, I would have never thought of baking it. You can find this recipe at the CooksRecipes website, Enjoy!

Baked Chili

Tender pieces of beef slow-cooked in a rich tomato base enhanced with whole cloves and spiked with crushed red chile peppers. Serve over rice or with lots of crusty bread to soak up the sauce. Even better the next day.

Recipe Ingredients:

2 pounds beef stew meat
1 tablespoon vegetable oil
2 pounds onions, chopped
2 green bell peppers, seeded and chopped
2 (14.5-ounce) cans diced tomatoes with green chiles
3 cups seeded and chopped tomatoes
4 dried whole red chile peppers, crushed
2 bay leaves
3 whole cloves
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika

Cooking Directions:

1 - Preheat oven to 300°F (150°C).
2 - In a large oven-safe pan, brown stew meat in vegetable oil over medium-high heat, about 4 minutes.
3 - Add onion and green bell pepper and sauté until tender, about 3 minutes.
4 - Stir in canned tomatoes, fresh tomatoes, chile peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika; mix well.
5 - Cover and bake for 2 hours, or until the beef is tender. Remove bay leaf prior to serving.
6 - Serve hot.
Makes 8 servings.

http://www.cooksrecipes.com/soup/baked_chili_recipe.html

Light Cheesecake Recipes

From the Diabetic Living On line website (http://www.diabeticlivingonline.com/) it's Light Cheesecake Recipes. Orange, Lemon, and Mini Cheesecakes can be found here along with many others. Check out the Diabetic Living Online website for all your Diabetic Friendly Recipes!

Light Cheesecake Recipes

Rich and decadent, cheesecake always hits the mark. The classic cheesecake has evolved over time into countless varieties. Whether your favorite features candy bars, liqueur, or berries, our diabetic cheesecake recipes will delight every palate while fitting into your meal plan. Indulge!



Orange Swirled Cheesecake

Sweet orange notes combine with hints of vanilla to create the unique flavor in this low-carb, diabetes-friendly cheesecake. Using fat-free milk, reduced-fat cream cheese, and low-fat Greek yogurt keeps this marbled beauty at just 5 grams of fat per serving.....


Lemon Cheesecake Bites

A delicate lemon flavor balances the rich creaminess of this low-cal, low-carb cheesecake. Top these bites with a little crunch in the form of pistachio nuts...


Mini French Cheesecakes with Berries

Not only are these mini cheesecakes a hit at parties, but they'll also help you stay faithful to your diabetes meal plan. Big on flavors like almond and vanilla, they're topped with sweet berries and salty crushed pretzels.....



* Click the link below to get all the Light Cheesecake Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/best-cheesecake-recipes

Kitchen Hint of the Day!

Rock hard Marshmallows don't have to be thrown out. You can soften them up in a resealable plastic bag placed on top of warm water.

Friday, December 25, 2015

Jennie - O Recipe of the Week - Smoked Gouda and Turkey Dip

This week's Jennie - O Recipe of the Week is a Smoked Gouda and Turkey Dip. A perfect appetizer, not only delicious but healthy! Serve with sliced Apples, Wheat Crackers, or your favorite Snack Cracker. It's made using minced JENNIE-O® Oven Browned Turkey Breast. You can find this recipe at the Jennie O website along with countless delicious and healthy recipes and tips!    http://www.jennieo.com/

Smoked Gouda and Turkey Dip

Ingredients
⅔ cup heavy cream
8 ounces smoked Gouda cheese, cut into small chunks or shredded
½ pound minced JENNIE-O® Oven Browned Turkey Breast, from the service deli
2 green onions, minced
¼ cup chopped walnuts, toasted
1 tablespoon diced pimiento
sliced apples and crackers for dipping, if desired
Directions
1 - In medium saucepan, heat cream to scalding; slowly add cheese. Stir continuously over low heat until completely melted.

2 - Stir in turkey, onions, walnuts and pimiento. Stir and heat through.

3 - Pour into heated bowl and serve with sliced apples and crackers for dipping, if desired.

Nutritional Information
Calories 180 Fat 14g
Protein 11g Cholesterol 55mg
Carbohydrates 2g Sodium 430mg
Fiber 0g Saturated Fat 8g
Sugars 1g

http://www.jennieo.com/recipes/233-Smoked-Gouda-and-Turkey-Dip

Holiday Dessert Recipes

It's Holiday Dessert Recipes from the EatingWell website! Cookies, Cakes, Pies, and Tarts are all featured here. The EatingWell website has a great selection of healthy and delicious recipes for all cuisines!    http://www.eatingwell.com/

Holiday Dessert Recipes

Celebrate the holiday season with our delicious holiday dessert recipes.
Delight your guests with these healthy holiday dessert recipes. These delicious holiday cake recipes, Christmas cookie recipes, pie recipes, tart recipes and more holiday desserts are a sweet and healthy ending to any holiday meal.



Chocolate Tart with Hazelnut Shortbread Crust
A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch......


Chocolate Tart with Hazelnut Shortbread Crust
A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch......


Caramelized Pear Bread Pudding
Sweet caramelized pears are the highlight of this comforting, custardy, raisin-studded bread pudding. When turned out of its baking dish, the flanlike pudding sits in a pool of intense caramel syrup, making it worthy of any holiday table. Serve warm or chilled.....



* Click the link below to get all the Holiday Dessert Recipes

http://www.eatingwell.com/recipes_menus/recipe_slideshows/holiday_desserts_recipes